Our garden has been very kind to us! We planted it a bit late but with a little sun and water it is thriving. We harvested such a big harvest yesterday that the picture below is not the complete harvest but a portion of what was shared! Everyone loves food, especially fresh from the garden including us. We are so thankful!
I wish we could have captured the moment when we shared the fresh dill. Three woman gathered around with bright eyes smelling the fresh scent and examining how nice it was. As the farmers who grew it, Gerald and I were both proud like parents. It was a nice moment in time and we are thankful for the harvest!
We saved some for ourselves and had an incredible lunch. The inspiration came from MommyTang on Instagram who taught me how to eat Bak Choy - blanch it! This is turning into one of our favorites and it is time to share it with you all.
This meal is so flavorful you would never know you just ate an entire bundle of Bak Choy! Mix all of those greens with quinoa and lentils and it is a well balanced meal.
Servings: 2 Calories per serving: 293 Weight Watcher + Points: 7
Spicy Bak Choy with Beet infused Quinoa and Lentils
I hope you had a great start to the week and have an even better finish!
Hi and thank you for stopping by! I am passionate about making vegan recipes with food that is good for your body. I also enjoy healthier spin-offs on classics. All my recipes are vegan and free of refined sugar. Most are gluten and oil-free or contain options to make it so. Thank you for stopping by!!
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